This Brain Healthy Salad is loaded with leafy greens, blueberries, walnuts, and extra-virgin olive oil for an easy way to include brain-protective ingredients in your diet!
Dark leafy salad greenssuch as baby spinach, baby kale, or other superfood greens
Blueberries
Walnut piecestoasted or raw
Instructions
To prepare the Red Wine Vinaigrette, measure oil, red wine vinegar, grape juice, lemon juice, honey, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
Fill a bowl or salad plate with a big pile of leafy greens. Sprinkle blueberries and walnuts over the top. Drizzle with dressing and toss to combine.
Notes
To toast the walnuts, adjust oven rack to the center position and preheat the oven to 350°. Spread the walnut pieces on a sheet pan and bake for 4 to 6 minutes, or until fragrant and lightly toasted, watching carefully to prevent burning. Set aside and allow to cool.
Other berries and nuts may be substituted for the blueberries and walnuts.
You may add a sprinkle of feta cheese or goat cheese to your salad, if you like.
If you think the dressing is sweet enough from the grape juice, you may omit the honey.
Store leftover vinaigrette in the refrigerator. Allow to come to room temperature and shake well before using.